Mini Bella Mushrooms Recipe
Creamy spinach, artichokes, balsamic reduction & parmesan cheese.
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Ingredients
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Mushrooms
Creamy Spinach & Artichoke Filling
Balsamic Reduction
Method
Preparation of Mushrooms
- 1
Clean the Mushrooms
Gently clean the mini Bella mushrooms with a damp cloth to remove any dirt. Remove the stems and set aside.
- 2
Creamy Spinach & Artichoke Filling
- 3
Cook the Spinach
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool.
- 4
Prepare the Filling
In a mixing bowl, combine the cooked spinach, chopped artichoke hearts, cream cheese, sour cream, grated parmesan cheese, minced garlic, red pepper flakes, and lemon juice. Mix until well combined and creamy.
Balsamic Reduction
- 5
Make the Balsamic Reduction
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce to low. Let it cook for about 15-20 minutes until it thickens and coats the back of a spoon. Remove from heat and let cool.
Stuffing and Baking
- 6
Stuff the Mushrooms
Preheat your oven to 375°F (190°C). Using a small spoon, fill each mushroom cap generously with the creamy spinach and artichoke filling.
- 7
Bake the Mushrooms
Place the stuffed mushrooms on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden.
- 8
Drizzle with Balsamic Reduction
Remove the mushrooms from the oven and drizzle with the balsamic reduction before serving.